{"id":13542,"date":"2025-10-06T13:55:21","date_gmt":"2025-10-06T12:55:21","guid":{"rendered":"https:\/\/www.rolling-beers.fr\/info\/?p=13542"},"modified":"2025-10-06T13:58:23","modified_gmt":"2025-10-06T12:58:23","slug":"beer-oxydation-how-to-prevent-it-with-mash-redox","status":"publish","type":"post","link":"https:\/\/www.rolling-beers.fr\/info\/en\/beer-oxydation-how-to-prevent-it-with-mash-redox\/","title":{"rendered":"Beer oxydation : how to prevent it with Mash Redox"},"content":{"rendered":"\n

Beer oxydation is a subtle process that can affect aromas from the earliest brewing stages, especially during mashing. Wet cardboard flavor, loss of freshness, and unstable aroma profiles often stem from early reactions in the mash.<\/p>\n\n\n\n

Mash Redox, an antioxidant brewing aid developed by Brewline, offers a straightforward and effective solution.<\/p>\n\n\n\n

It works by inhibiting lipoxygenase (LOX), an enzyme naturally found in malt. LOX triggers the oxidation of unsaturated fatty acids, leading to compounds like trans-2-nonenal \u2014 responsible for off-flavors such as wet cardboard or mashed potatoes in beer.<\/p>\n\n\n\n

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\"oxydation<\/a><\/figure><\/div>\n\n\n

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The benefits of Mash Redox against beer oxidation <\/h2>\n\n\n\n

Beer oxydation isn\u2019t limited to bottling or contact with air. It starts much earlier\u2014during mashing\u2014when malt fatty acids meet dissolved oxygen.<\/p>\n\n\n\n

That\u2019s where Mash Redox comes in: by acting in the mash, it blocks enzymatic reactions responsible for off-flavors.<\/p>\n\n\n\n

Its main benefit is preserving aromatic freshness. By limiting the formation of trans-2-nonenal\u2014the compound behind wet cardboard flavor\u2014Mash Redox protects hoppy profiles, malt notes, and the beer\u2019s sensory clarity. Brewers report improved aroma stability, even after several weeks of storage.<\/p>\n\n\n\n

Mash Redox is a brewing aid, not an additive. It fully evaporates during boiling, leaving no trace in the final beer. It doesn\u2019t interfere with fermentation or alter the recipe or flavor profile. Its action is purely preventive, targeting the early stages of brewing. Simply add 5 to 10 g\/hL to the mash water just before adding the grains.<\/p>\n\n\n\n

Its cost is minimal compared to its impact: around \u20ac0.30 per hectoliter. For craft breweries or brewpubs, it\u2019s a small investment for a lasting quality gain.<\/p>\n\n\n\n

Another advantage: the Mash Redox Nature version (coming soon to Rolling Beers) is compatible with organic beers. Its formulation contains no sulfites or residues and integrates easily into existing processes without changing equipment or protocols.<\/p>\n\n\n\n

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Buy Mash Redox<\/a><\/div>\n<\/div>\n\n\n\n

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In summary, Mash Redox allows you to :<\/h3>\n\n\n\n